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Coconut Delight Bars

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  • Author: Nisa Homey
  • Yield: 12 bars


Homemade coconut bars are easy to make at home, succulent and creamy coconut filling coated with chocolate. If you are a coconut candy bar lover, these are for you.


  • Dessicated Coconut: 2 cups.
  • Sugar: 1 cup.
  • Cornflour: 1 tsp.
  • Condensed Milk: 1/3 of the tin.
  • Bitter Sweet Chocolate: 150-200 gm, grated or chopped (you can also use good quality chocolate chips)
  • Dalda: 50 gm (I used vegetable shortening by name dalda, it is the same as Crisco)


  1. Add the sugar into a blender and top with cornflour and grind it to a fine powdered sugar. Into another bowl add in 2 cups of dessicated coconut.
  2. Then dunk in the powdered sugar and 1/3 of the condensed milk (I usually pour a little from the can itself)….and mix with hand, so that you get a soft pliable dough.
  3. Spread butter (parchment) paper on a cookie sheet and pinch off the coconut filling roll into logs and place them on the butter paper (you can also make into small balls). Keep it in the fridge for 15 min or until it chills up and harden a bit, meanwhile grate the chocolate bar…I like to use my potato peeler to grate it and it is easy.
  4. Melt the chocolate by keeping it over a smaller pan of hot water, add in the dalda or crisco or whatever shortening is available in your pantry.
  5. Dip each chilled coconut bar in the chocolate until completely covered and place them on another parchment paper to harden.
  6. Refrigerate for 15 to 20 min.
  7. Note: I double dipped the bars, that is after the chocolate is hardened, I dipped it again once more. Double dip means double chocolate coating, more chocolate yum.
  • Category: Dessert
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